Chicken and Dropped Dumplings

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This recipe was very good. Instead of cooking a stewing hen in a pressure cooker I just boiled a chicken then shreded it. I doubled the dumplings recipe and added a little extra broth, because I like the dumplings better than the chicken. 5 stars!!!

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Yum! The best part about this recipe are the techniques, first of using the pressure cooker, and second of the dumplings piped from the plastic bag.

I did alter the recipe by adding some carrots, celery, and onions to the soup along with some rosemary and thyme. I used whole wheat white flour to make the dumplings. The dumplings are buttery and flavorful. Unlike the other reviewers, I actually love the texture of these dumplings. If you are expecting biscuits in your soup, you won't get it from this recipe, but the dumplings are not slimy by any means.

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I think the soup although it was good, needed more flavor. The dumplings were slimy. Next time I will add onion, celery and carrot to the soup and just use the Bisquick drop dumpling recipe on the box. They always come out light and fluffy inside.

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We are actually preparing Chicken and Dumplings Now. When have more Time, use this method of Mr.Brown's.Today,as in the past few months for Time's Sake we do this~Bake the Dough to keep from being absorbed into chicken "liquor" and gets doughy since this is for a Dinner Thermos. Both work quite nicely.

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Easy and amazing! I made the soup a bit differently than the recipe, I added onion, carrot, and celery, along with some garlic and seasonings. the dumplings were easy and perfect. Better than most I've had!

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I've been trying for some 50 years to make the dumplings I used to get back home. Tried and tried and ate many doughy things from various recipes...Mrs. Rombauer...the newspaper. Now I have Alton's recipe. Oh, joy! At last! Real dumplings, and I can make them any time I want, without a lot of trouble. I find I can use a couple pounds of chicken leg quarters for the soup, and I put in an onion just because I can't stop myself.

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I love Alton, and kiss the ground he walks in, Culinary. But once in a blue moon he offers a recipe that really needs serious reconsideration. For me, this is one of the few.
I'm from CT, and I had never experienced dumplings in either of the incarnations offered in this episode. The first one looked more like noodles, and I've had chicken and noodle soup a thousand times. I decided to try something new, so I made the drop dumplings. I consider myself a very adept cook, and I was very trusting in Alton's recipe. Yet, when I lifted the cover on my broth after those 7-10 mins of dumpling simmering what I saw looked like slimy sea scallops, but tasted just like slimy flour puffs.
I don't know what went wrong. I threw away the dumplings, and just ate chicken soup, dumpling-less.

Sorry Alton. This one gets one star :(

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These are the best dropped dumplings I ever tasted! I will never make any but these from now on!!!! Simply heaven!

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How simple and perfect! I don't make the dumplings since I am gluten free, but the basic soup is outstanding and easy.

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Starting with leftover shredded baked chicken made this recipe a breeze. I used half homemade stock and half "carton" broth with minced onion and celery for the base. The dumplings were fantastic - I did go back to see the video to make certain how much flour to add (1/2 cup. My family kept picking out more and more of the dumplings for their seconds & thirds. I will definately make this again - I only wonder if I can make the choux pastry earlier in the day and hold it a few hours in the fridge to make the dinner move along more quickly. Anyone try that? Oh- and I'll double the choux dough next time!